Thai Drunken Noodles
Thai Drunken Noodles is a flavorful and spicy stir-fried noodle dish featuring wide rice noodles, fresh vegetables, and bold Thai seasonings for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
Ingredients
Scale
- 8 oz wide rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-2 Thai bird chilies, sliced (adjust to taste)
- 1/2 cup sliced bell peppers
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup fresh Thai basil leaves
- 2 green onions, chopped
- 200g chicken breast or tofu, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon water
- 1 lime wedge, for serving
Instructions
- Soak or cook the rice noodles according to package instructions until tender; drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sliced chilies; stir-fry for about 30 seconds until fragrant.
- Add the chicken or tofu; cook until fully cooked through, about 4-5 minutes.
- Stir in bell peppers, broccoli, and carrots; cook for 2-3 minutes until vegetables are crisp-tender.
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and water.
- Add drained noodles to the skillet, pour the sauce mixture over, and toss everything together to combine.
- Cook for another 2 minutes, allowing noodles to absorb flavors.
- Remove from heat and stir in Thai basil leaves and green onions.
- Serve hot with lime wedges on the side.
Notes
For a vegetarian version, substitute fish and oyster sauce with mushroom soy sauce and add extra tofu or vegetables.